THE IMPACT OF USING DIFFERENT YEAST SPECIES IN BREAD PRODUCTION ON CONSUMER PREFERENCES: A COMPARATIVE ANALYSIS OF TASTE

Year 2024, Volume: 12 Issue: 1, 76 - 93, 03.07.2024

Cevat Ercik

https://doi.org/10.52122/nisantasisbd.1436189

Abstract

This study aims to investigate sensory attributes that play a significant role in determining consumer preferences in the food sector. The research explores the impact of three different yeast types used in bread preparation, assessed through sensory analysis methods, on the perceived taste and overall acceptability of the products. The study employs an experimental design and conducts product testing in real sales environments. A panel of 22 participants was requested to evaluate breads prepared with three visually similar but content-wise different yeast types. Following a tasting session, participants provided data based on sensory analysis criteria, including "appearance," "flavor," "texture," "odor," and "general acceptability," using a designed survey method. The collected data were analyzed using statistical software packages, specifically through Friedman's and Wilcoxon Signed-Rank tests. The research findings indicate variations in consumer preferences regarding taste, texture, odor, and overall acceptability. Panelists expressed a higher preference for breads obtained with sourdough yeast.

Keywords

gastronomy, sensory analysis, experimental study, bread yeast

FARKLI MAYA TÜRLERININ EKMEK ÜRETIMINDE KULLANILMASININ TÜKETICI TERCIHLERI ÜZERINDEKI ETKISI: LEZZETTE KARŞILAŞTIRMALI INCELEME

Abstract

Bu araştırma, gıda sektöründeki tüketici tercihlerini belirlemede önemli bir rol oynayan duyusal özellikleri incelemeyi amaçlamaktadır. Çalışma, gıda üreticilerinin ürünlerini tüketici beklentilerine uygun hale getirmeleri için duyusal analiz yöntemini kullanarak üç farklı maya türü ile hazırlanan ekmeklerin tüketiciler tarafından algılanan lezzet ve genel kabul edilebilirlik üzerindeki etkilerini araştırmaktadır. Araştırma, deneysel bir tasarım kullanılarak gerçekleştirilmiş ve ürünler gerçek satış ortamında test edilmiştir. Araştırma, 22 kişilik bir panelist grubuna görsel olarak benzer ancak içerik açısından farklı üç maya ile hazırlanan ekmekleri değerlendirmelerini istemiştir. Panelistlere "görüntü," "lezzet," "doku," "koku" ve "genel kabul edilebilirlik" kriterlerine dayalı olarak duyusal analizler için tasarlanmış bir anket yöntemi kullanılarak tadım sonrasında katılımcılardan veriler toplanmış ve bu veriler istatistiksel paket programları kullanılarak analiz edilmiştir. Veriler, Friedman S ve Wilcoxon İşaretli Sıra Testi analizleri ile değerlendirilmiştir. Araştırma sonuçları, tüketici tercihlerinde lezzet, doku, koku ve genel kabul edilebilirlik açısından farklılıklar olduğunu göstermektedir. Panelistler, ekşi maya ile elde edilen ekmekleri en fazla tercih ettiklerini belirtmişlerdir.

Keywords

gastronomi, duyusal analiz, deneysel çalışma, ekmek mayası

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